Originally from Cooking Light, this lovely little dish comes my way via the blog The Craving Chronicles. My adapted version (less sugar) is below, but follow the original if you want full-sugar.
Makes 4 cups
Ingredients
2 cups water
3/4 cups sugar (add more if you feel it's not sweet enough. Original recipe called for 1 1/3 cups)
1/2 cup limoncello
1 cup fresh lemon juice (about 4-6 lemons)
1/2 cup fresh mint
lemon slices, zest strips, or extra mint leaves for garnish if you like
Directions
Combine the water, sugar, and limoncello, and heat in a saucepan over medium to high heat, stirring to dissolve the sugar as you bring the mixture to a boil. As it comes to a boil, remove from heat and stir in lemon juice and whole mint leaves.
Cover and chill for at least four hours in the fridge.
Strain the mixture through a fine sieve into another bowl. Discard the mint leaves. Pour the mixture into the frozen bowl of your ice cream maker, and freeze according to the manufacturer instructions (approximately half an hour or so).
Transfer the frozen mixture into a freezer-safe container, and freeze for at least an hour. When ready to serve, add garnish if desired. Or...just grab a bunch of spoons and dig in.
Thursday, March 31, 2011
Wednesday, March 23, 2011
Cochinita Pibil
There are about a million recipes for Cochinita online. I chose to go with a fellow Phoenician's recipe (albeit a genius Mexican chef fellow Phoenician), Alex Padilla, Executive Chef at Taberna Mexicana. I've adapted this recipe from the Phoenix New Times. Serves 4. (I doubled the recipe and omitted things like pineapple juice, habanero peppers but the original is below minus the banana leaf wrapping).
Ingredients
3.5-4lb. Pork shoulder
1 Grapefruit, juiced
2 Oranges, juiced
2 Limes, juiced
2 Lemons, juiced
1 c. Pineapple juice (I omitted this and used an extra grapefruit instead)
4-6 garlic cloves, toasted slightly
1 can diced or whole tomatoes (or fire roasted for spice)
1 large yellow onion, sliced
1/3 c. red wine vinegar
1/8 c. kosher salt
1/4 c. black pepper ground
1/4 c. dried oregano
1 bay leaf
1 1/3 tsp. cumin
2 jalapenos, seeded and diced
1/3 lb. achiote paste
Directions
Preheat oven to 325 degrees F.
Remove skin and extra fat from the pork shoulder. When clean, cut the pork into one to one-half pound pieces. Then season with salt, pepper, and oregano. On the grill (in my case, a skillet), brown the meat on all sides for about ten minutes total. You might have to do this in a few batches if using a skillet. Place browned meat on the bottom of an oven-proof dish like a dutch-oven.
Blend all of the juices together. Next, blend the achiote paste with the vinegar, black pepper, jalapenos, and garlic. Mix with the juices, then pour on top of the meat. Sprinkle rest of salt, oregano, bay leaf, sliced onion, and the tomatoes on top. Cover the dish and place in the oven for 3-4 hours. Resist all urges to peek, even if your house is filled with heavenly aromas. Serve with fresh corn tortillas, and cabbage, lime wedges, freshly chopped onions and cilantro...you name it!
Ingredients
3.5-4lb. Pork shoulder
1 Grapefruit, juiced
2 Oranges, juiced
2 Limes, juiced
2 Lemons, juiced
1 c. Pineapple juice (I omitted this and used an extra grapefruit instead)
4-6 garlic cloves, toasted slightly
1 can diced or whole tomatoes (or fire roasted for spice)
1 large yellow onion, sliced
1/3 c. red wine vinegar
1/8 c. kosher salt
1/4 c. black pepper ground
1/4 c. dried oregano
1 bay leaf
1 1/3 tsp. cumin
2 jalapenos, seeded and diced
1/3 lb. achiote paste
Directions
Preheat oven to 325 degrees F.
Remove skin and extra fat from the pork shoulder. When clean, cut the pork into one to one-half pound pieces. Then season with salt, pepper, and oregano. On the grill (in my case, a skillet), brown the meat on all sides for about ten minutes total. You might have to do this in a few batches if using a skillet. Place browned meat on the bottom of an oven-proof dish like a dutch-oven.
Blend all of the juices together. Next, blend the achiote paste with the vinegar, black pepper, jalapenos, and garlic. Mix with the juices, then pour on top of the meat. Sprinkle rest of salt, oregano, bay leaf, sliced onion, and the tomatoes on top. Cover the dish and place in the oven for 3-4 hours. Resist all urges to peek, even if your house is filled with heavenly aromas. Serve with fresh corn tortillas, and cabbage, lime wedges, freshly chopped onions and cilantro...you name it!
Wednesday, March 2, 2011
Buttermilk Oatmeal Bread
Found this lovely gem from Antonia James via Food52. Hey-o! Great cooks contribute to a great site. Check it out, lovelies.
Makes one loaf
Ingredients
1 tsp. sugar
2 ¼ teaspoons active dry yeast, or 1 ½ teaspoons of “rapid-rise” or instant yeast
7/8 cup buttermilk (lowfat is fine)
½ cup rolled oats (old fashioned or quick)
2 tablespoons melted butter
3 tablespoons honey
1 ½ teaspoon salt
3 – 3 ¼ cup bread flour (You may need just a bit more for kneading.)
1/4 teaspoon baking soda
Olive oil for brushing the dough before baking
Directions
Proof the yeast by putting it in a small measuring cup with 3 tablespoons of water that is warm (no hotter than 115 degrees Fahrenheit), with a pinch of sugar. Set it aside for at least ten minutes.
Mix together the buttermilk, oats, melted butter, salt, honey, 1 cup of flour and the baking soda. Beat well until combined. (If you have a stand mixer, use the dough hook attachment).
Beat in another half cup of flour, then add the yeast and water mixture along with another half cup of flour, and beat some more, until combined. The dough should start to feel a bit stretchy.
Stir in another half cup of flour as best you can and then dump the contents of the bowl onto a lightly floured work surface.
Set the remaining ¾ cup of flour close to your work area. Knead, adding flour a bit at a time as necessary, using a bench scraper to lift from your work surface any dough that is sticking.
Knead for about ten or twelve minutes, adding only as much flour as you need to keep the dough from sticking hard to your hands. You don’t need to add the entire amount stated in the ingredients list. Remember, this dough has oatmeal in it, which will continue to soak up the liquids in the bread during the rise.
Let the dough rest for a few minutes while you prepare the bowl and your rising area, if necessary.
Wash in hot water the same bowl that you used for mixing the dough. Dry it and drizzle in the bottom a teaspoon or two of good, fruity olive oil. You can also use butter to coat the bowl, if you prefer.
Gently form the dough into a ball, put into the bowl topside down, and then flip it over to coat with the oil.
Cover the bowl with a damp tea towel. Allow to rise until doubled, for about an hour to an hour and a half. Carefully remove from bowl, then roll loosely like a log. Pinch the seams together. and place in a greased bread pan or oven-proof pot. Cover the pan/pot with the damp cloth.
Allow to rise a second time about 45 minutes or until nearly doubled in size.
Brush with olive oil, slice the dough a few times with a sharp knife, and bake at 350 Fahrenheit (for regular ovens) for about 55 minutes, or until the loaf sounds hollow when the bottom is gently tapped.
Allow to cool on a rack or cutting board for about an hour before slicing.
Makes one loaf
Ingredients
1 tsp. sugar
2 ¼ teaspoons active dry yeast, or 1 ½ teaspoons of “rapid-rise” or instant yeast
7/8 cup buttermilk (lowfat is fine)
½ cup rolled oats (old fashioned or quick)
2 tablespoons melted butter
3 tablespoons honey
1 ½ teaspoon salt
3 – 3 ¼ cup bread flour (You may need just a bit more for kneading.)
1/4 teaspoon baking soda
Olive oil for brushing the dough before baking
Directions
Proof the yeast by putting it in a small measuring cup with 3 tablespoons of water that is warm (no hotter than 115 degrees Fahrenheit), with a pinch of sugar. Set it aside for at least ten minutes.
Mix together the buttermilk, oats, melted butter, salt, honey, 1 cup of flour and the baking soda. Beat well until combined. (If you have a stand mixer, use the dough hook attachment).
Beat in another half cup of flour, then add the yeast and water mixture along with another half cup of flour, and beat some more, until combined. The dough should start to feel a bit stretchy.
Stir in another half cup of flour as best you can and then dump the contents of the bowl onto a lightly floured work surface.
Set the remaining ¾ cup of flour close to your work area. Knead, adding flour a bit at a time as necessary, using a bench scraper to lift from your work surface any dough that is sticking.
Knead for about ten or twelve minutes, adding only as much flour as you need to keep the dough from sticking hard to your hands. You don’t need to add the entire amount stated in the ingredients list. Remember, this dough has oatmeal in it, which will continue to soak up the liquids in the bread during the rise.
Let the dough rest for a few minutes while you prepare the bowl and your rising area, if necessary.
Wash in hot water the same bowl that you used for mixing the dough. Dry it and drizzle in the bottom a teaspoon or two of good, fruity olive oil. You can also use butter to coat the bowl, if you prefer.
Gently form the dough into a ball, put into the bowl topside down, and then flip it over to coat with the oil.
Cover the bowl with a damp tea towel. Allow to rise until doubled, for about an hour to an hour and a half. Carefully remove from bowl, then roll loosely like a log. Pinch the seams together. and place in a greased bread pan or oven-proof pot. Cover the pan/pot with the damp cloth.
Allow to rise a second time about 45 minutes or until nearly doubled in size.
Brush with olive oil, slice the dough a few times with a sharp knife, and bake at 350 Fahrenheit (for regular ovens) for about 55 minutes, or until the loaf sounds hollow when the bottom is gently tapped.
Allow to cool on a rack or cutting board for about an hour before slicing.
Monday, February 28, 2011
Ricotta, Spinach, and Arugula Gnocchi
Originally from GoodFood, I got this by way of Fresh 365 Online. Luv them.
Serves 4
Ingredients
1 c packed fresh spinach
1 c packed arugula, chopped, plus additional to serve
small handful basil leaves, chopped
1 large garlic clove, minced
3/4 c ricotta
1 c flour, plus additional for rolling
2 eggs, beaten
1 c grated Parmesan cheese, plus additional to serve
1 t salt
1/2 t nutmeg
1/4 t pepper
olive oil, to serve
Directions
Bring a small pot of water to a boil. Add spinach, and turn off heat. Remove spinach after 2 minutes and transfer to colander, to drain, pressing out as much water as possible. Transfer to a cutting board and chop.
In a large bowl, combine spinach, arugula, basil, garlic, ricotta, flour, eggs, cheese, salt, nutmeg and pepper. Mix well, adding an additional 2-3 T flour, if needed. Mixture will be wet, but should be able to form into 1” balls, with floured hands. Roll each ball in a bit of flour, and place on a parchment lined baking sheet (or cutting board). Transfer to the refrigerator for 30 minutes.
Bring a large pot of water to a boil. Drop 1/4 of the gnocchi in the water, and let them sink to the bottom. When they rise to the top (about 2-3 minutes), allow them to cook for 1 minutes more. Remove with a slotted spoon, transferring to a plate. Repeat with the remaining gnocchi, in batches. Place arugula on large plate, and drizzle with fresh lemon juice and olive oil, salt and pepper. Serve the gnocchi on top of arugula. Drizzle with olive oil, and sprinkle with parmesan cheese, salt and pepper, to taste.
Serves 4
Ingredients
1 c packed fresh spinach
1 c packed arugula, chopped, plus additional to serve
small handful basil leaves, chopped
1 large garlic clove, minced
3/4 c ricotta
1 c flour, plus additional for rolling
2 eggs, beaten
1 c grated Parmesan cheese, plus additional to serve
1 t salt
1/2 t nutmeg
1/4 t pepper
olive oil, to serve
Directions
Bring a small pot of water to a boil. Add spinach, and turn off heat. Remove spinach after 2 minutes and transfer to colander, to drain, pressing out as much water as possible. Transfer to a cutting board and chop.
In a large bowl, combine spinach, arugula, basil, garlic, ricotta, flour, eggs, cheese, salt, nutmeg and pepper. Mix well, adding an additional 2-3 T flour, if needed. Mixture will be wet, but should be able to form into 1” balls, with floured hands. Roll each ball in a bit of flour, and place on a parchment lined baking sheet (or cutting board). Transfer to the refrigerator for 30 minutes.
Bring a large pot of water to a boil. Drop 1/4 of the gnocchi in the water, and let them sink to the bottom. When they rise to the top (about 2-3 minutes), allow them to cook for 1 minutes more. Remove with a slotted spoon, transferring to a plate. Repeat with the remaining gnocchi, in batches. Place arugula on large plate, and drizzle with fresh lemon juice and olive oil, salt and pepper. Serve the gnocchi on top of arugula. Drizzle with olive oil, and sprinkle with parmesan cheese, salt and pepper, to taste.
Monday, February 21, 2011
Pita Bread
Martha Stewart has a great and simple recipe for homemade pita. In doing a bit of research, it seems that almost everyone has nearly the exact same recipe and technique: bake these puppies in the oven, or in a cast iron skillet, a spritz of water, and you're golden.
Makes 8 pitas
Ingredients
1 1/4 cups warm water (approximately 100 to 110 degrees)
1 teaspoon active dry yeast
3 cups all-purpose flour (or a mix of whole wheat and regular), plus more for dusting
1 tablespoon salt
1 1/2 teaspoons olive oil, plus more for bowl
Directions
Pour water into the bowl of an electric mixer, and add a pinch of sugar. Sprinkle yeast over water, and stir to dissolve. Mix in 1 1/2 cups flour until well incorporated. Cover bowl; let sit in a warm place for about 1 1/2 hours, until dough has doubled in bulk.
Sprinkle salt over flour and yeast mixture, and add olive oil and remaining 1 1/2 cups flour. Mix on medium-low speed until dough is smooth and elastic, about 5 minutes.
Transfer dough to a floured work surface, and knead about 10 turns, forming a ball. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk, about 1 1/4 hours.
Heat oven to 450 degrees. Turn dough out onto a board, and cut in half. Cut each half into four pieces, and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Place pita on an ungreased baking sheet (or cast iron skillet), sprinkle a few drops of water (or spritz with a spray bottle), and bake until puffed and light brown, about 5-8 minutes (keep an eye on the pita!) . Repeat, baking two pita breads at a time.
Best if served warm, but you can let them cool and wrap them up and keep them for a few days for any meals you want some pita lovin' on.
Makes 8 pitas
Ingredients
1 1/4 cups warm water (approximately 100 to 110 degrees)
1 teaspoon active dry yeast
3 cups all-purpose flour (or a mix of whole wheat and regular), plus more for dusting
1 tablespoon salt
1 1/2 teaspoons olive oil, plus more for bowl
Directions
Pour water into the bowl of an electric mixer, and add a pinch of sugar. Sprinkle yeast over water, and stir to dissolve. Mix in 1 1/2 cups flour until well incorporated. Cover bowl; let sit in a warm place for about 1 1/2 hours, until dough has doubled in bulk.
Sprinkle salt over flour and yeast mixture, and add olive oil and remaining 1 1/2 cups flour. Mix on medium-low speed until dough is smooth and elastic, about 5 minutes.
Transfer dough to a floured work surface, and knead about 10 turns, forming a ball. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk, about 1 1/4 hours.
Heat oven to 450 degrees. Turn dough out onto a board, and cut in half. Cut each half into four pieces, and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Place pita on an ungreased baking sheet (or cast iron skillet), sprinkle a few drops of water (or spritz with a spray bottle), and bake until puffed and light brown, about 5-8 minutes (keep an eye on the pita!) . Repeat, baking two pita breads at a time.
Best if served warm, but you can let them cool and wrap them up and keep them for a few days for any meals you want some pita lovin' on.
Wednesday, February 9, 2011
Mushroom and Lentil Shepherd's Pie
I am a true believer in putting whatever the heck you want to in the veggie portion of this. Raid the freezer! Raid your veggie drawer! Don't like mushrooms? Cut them out. Alternatively, if you're a lentil hater, don't put them in and just do fresh veg. This is an experimenting-is-fun kind of dish.
Ingredients
3 medium Russet potatoes
1/2 cup whole milk
5 tblsp. butter, divided
1 cup red or green lentils
1 large shallot
3 celery stalks
3 carrots
1 cup peas
1 carton baby bella mushrooms (or whichever kind you prefer)
1/2 cup red wine
1/2 cup chicken stock (optional...just makes the veggies juicier)
1 5 oz. package of goat cheese
Thyme and Rosemary, as desired
salt and pepper, to taste
Directions
Preheat the oven to 400 degrees F.
Chop up the potatoes into very large chunks...it makes it easier to boil and then mash them up this way. Bring to a boil a large pot of salted water, then add in the potatoes and boil, about 10-15 minutes. Check tenderness with a fork to see when done (should be very soft.) Meanwhile, bring the lentils to a boil in salted water, and add a sprig or two of rosemary into the pot. Boil for about 10 minutes, until soft. When cooked, drain lentils and set aside.
When the potatoes are cooked, drain, then return to the empty hot pot. They should be steaming (which means the extra water is evaporating and you won't have soggy taters.) Add in a couple tablespoons of butter, the milk, salt and pepper, and mash. (Note: I like leaving the skins on the potatoes, makes it tastier, but if you're seriously anti-potato-skin, you can peel them in the beginning before chopping and adding to water.) Mash to a smooth consistency, and add as much butter/milk/salt/pepper as suits your taste preferences. When smooth, scoop out hunks of the goat cheese and stir in (but you want to keep pockets of the goat cheese to get melty in the oven later.) Set aside.
Chop the carrots, celery, shallot, mushrooms (I like a combo of sliced and chopped mushrooms, makes for a good consistency). Saute in the remaining butter in a pan, add salt and pepper and thyme and continue to cook over medium heat until softened. Add in the lentils, wine (a bit at a time), and chicken stock if you wish, and taste for flavor. Add in the peas. Once everything tastes to your liking in terms of salt, pepper, etc, remove from pan. (Make sure the veg don't get too dried out!)
In a medium-sized ovenproof dish, scoop in the lentil-mushroom mixture and spread out evenly. Next layer on top the mashed potato mixture, and even out over the lentils. Bake in the oven for 30-40 minutes until the potatoes start to brown on top and everything smells heavenly.
Remove from the oven, and let settle for about ten minutes. Serve hot.
Ingredients
3 medium Russet potatoes
1/2 cup whole milk
5 tblsp. butter, divided
1 cup red or green lentils
1 large shallot
3 celery stalks
3 carrots
1 cup peas
1 carton baby bella mushrooms (or whichever kind you prefer)
1/2 cup red wine
1/2 cup chicken stock (optional...just makes the veggies juicier)
1 5 oz. package of goat cheese
Thyme and Rosemary, as desired
salt and pepper, to taste
Directions
Preheat the oven to 400 degrees F.
Chop up the potatoes into very large chunks...it makes it easier to boil and then mash them up this way. Bring to a boil a large pot of salted water, then add in the potatoes and boil, about 10-15 minutes. Check tenderness with a fork to see when done (should be very soft.) Meanwhile, bring the lentils to a boil in salted water, and add a sprig or two of rosemary into the pot. Boil for about 10 minutes, until soft. When cooked, drain lentils and set aside.
When the potatoes are cooked, drain, then return to the empty hot pot. They should be steaming (which means the extra water is evaporating and you won't have soggy taters.) Add in a couple tablespoons of butter, the milk, salt and pepper, and mash. (Note: I like leaving the skins on the potatoes, makes it tastier, but if you're seriously anti-potato-skin, you can peel them in the beginning before chopping and adding to water.) Mash to a smooth consistency, and add as much butter/milk/salt/pepper as suits your taste preferences. When smooth, scoop out hunks of the goat cheese and stir in (but you want to keep pockets of the goat cheese to get melty in the oven later.) Set aside.
Chop the carrots, celery, shallot, mushrooms (I like a combo of sliced and chopped mushrooms, makes for a good consistency). Saute in the remaining butter in a pan, add salt and pepper and thyme and continue to cook over medium heat until softened. Add in the lentils, wine (a bit at a time), and chicken stock if you wish, and taste for flavor. Add in the peas. Once everything tastes to your liking in terms of salt, pepper, etc, remove from pan. (Make sure the veg don't get too dried out!)
In a medium-sized ovenproof dish, scoop in the lentil-mushroom mixture and spread out evenly. Next layer on top the mashed potato mixture, and even out over the lentils. Bake in the oven for 30-40 minutes until the potatoes start to brown on top and everything smells heavenly.
Remove from the oven, and let settle for about ten minutes. Serve hot.
Tuesday, February 1, 2011
Leek and Cauliflower Risotto
Fresh 365 Online posted this, from Gourmet (sniff. I still miss you.)
This is the (almost) original recipe...the original called for a blanching and sauteeing of the cauliflower. I, instead, chose to roast it. I also replaced 1/2 cup of white wine in the stock liquid as it just tastes better that way. I think this would be even more divine with some roasted asparagus on top or sauteed mushrooms for good measure.
Ingredients
2 medium leeks (white and pale green parts only), finely chopped
1 medium head cauliflower (2 lbs), rinsed and cut into 1” wide florets or sliced into 1" pieces length-wise to roast.
3 c vegetable broth or chicken stock
1/2 c white wine
1 1/2 c water
3 T butter
1 c Arborio rice
3/4 c finely grated Parmesan cheese (1 1/2 oz)
1 roasted red pepper, chopped
2 T fresh cilantro or parsley, chopped
Directions
Pre-heat oven to 400 degrees. Place cauliflower on a baking sheet and drizzle with olive oil, salt, and pepper, tossing to coat evenly. When the oven is ready, roast the cauliflower for about 25-30 minutes, (or until it starts to caramelize on the bottom.) Meanwhile, wash chopped leeks in a colander to remove dirt. In a large pot of boiling salted water, blanch leeks for 1 minute. Drain in a colander and rinse with cold water to stop cooking. Remove the cauliflower when done, and let cool until you can tear apart into little flourets to mix into the risotto.
Bring stock and water to a boil in a small saucepan and keep stock at a simmer. Heat 2 T butter in a large stockpot over medium-high heat until foam subsides. Sauté leek and shallots, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add in the cauliflower and stir. Reduce heat to medium-low and add 1 c simmering stock. Cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue adding stock, 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding the next. Finally add the 1/2 cup of wine and stir until rice is tender and creamy, 20 to 25 minutes.
Remove from heat and stir in 1 T butter, cheese and roasted red pepper. Season to taste with salt and pepper and top with cilantro or parsley.
Serve warm.
This is the (almost) original recipe...the original called for a blanching and sauteeing of the cauliflower. I, instead, chose to roast it. I also replaced 1/2 cup of white wine in the stock liquid as it just tastes better that way. I think this would be even more divine with some roasted asparagus on top or sauteed mushrooms for good measure.
Ingredients
2 medium leeks (white and pale green parts only), finely chopped
1 medium head cauliflower (2 lbs), rinsed and cut into 1” wide florets or sliced into 1" pieces length-wise to roast.
3 c vegetable broth or chicken stock
1/2 c white wine
1 1/2 c water
3 T butter
1 c Arborio rice
3/4 c finely grated Parmesan cheese (1 1/2 oz)
1 roasted red pepper, chopped
2 T fresh cilantro or parsley, chopped
Directions
Pre-heat oven to 400 degrees. Place cauliflower on a baking sheet and drizzle with olive oil, salt, and pepper, tossing to coat evenly. When the oven is ready, roast the cauliflower for about 25-30 minutes, (or until it starts to caramelize on the bottom.) Meanwhile, wash chopped leeks in a colander to remove dirt. In a large pot of boiling salted water, blanch leeks for 1 minute. Drain in a colander and rinse with cold water to stop cooking. Remove the cauliflower when done, and let cool until you can tear apart into little flourets to mix into the risotto.
Bring stock and water to a boil in a small saucepan and keep stock at a simmer. Heat 2 T butter in a large stockpot over medium-high heat until foam subsides. Sauté leek and shallots, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add in the cauliflower and stir. Reduce heat to medium-low and add 1 c simmering stock. Cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue adding stock, 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding the next. Finally add the 1/2 cup of wine and stir until rice is tender and creamy, 20 to 25 minutes.
Remove from heat and stir in 1 T butter, cheese and roasted red pepper. Season to taste with salt and pepper and top with cilantro or parsley.
Serve warm.
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